Ingredients: |
Ingredients: Dough:
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast (4 1/2 teaspoons)
9 cups All Purpose Flour, plus more for dusting
1 heaping teaspoon Baking Powder
1 scant teaspoon Baking Soda
1 Tablespoon Salt
Filling:
2 cups melted Butter, plus more as needed
1/4 cup Ground Cinnamon, for sprinkling
2 cups Sugar, plus more as needed
Maple Icing:
2 pounds Powdered Sugar
1/2 cup Whole Milk
6 Tablespoons (3/4 stick) Butter, melted
1/4 cup strongly brewed Coffee
Dash of Salt
1 Tablespoon Maple Flavoring or Maple Extract or Vanilla
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Directions: |
Directions:Dough:
Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm.
Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup of flour. Stir thoroughly to combine.
Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it’s been chilled for at least an hour or so before hand.)
To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30x10 inches. The dough should be rolled very thin.
Filling:
Pour 3/4 to 1 cup of melted butter over the surface of the dough. Use your fingers to spread butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of sugar over the butter. Don’t be afraid to drizzle more butter and sugar. Gooey is the goal.
Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes out as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you will wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and, with a sharp knife, make 1/2 inch slices. One log will produce 20 to 30 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. Each pan will hold 7 to 9 rolls. Use either 8 x 11 1/2, 9 x 13, or 11 x 15 pans. Repeat the process with the other half of the dough and more pans.
Preheat oven to 375º. Cover the pans with kitchen towels, and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towels and bake until golden brown, 15 to 18 minutes. Do not allow rolls to be overly browned.
Maple Icing:
While the rolls are baking, make the maple icing. In a large bowl, whisk together powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove the pans from the oven. Immediately drizzle the icing over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time, not that they last for more than a few seconds. |
This recipe for Wanda Rice’s Cinnamon Rolls is from